2 quarts hot dog buns
4 ounces marshmallow creme
1 1/2 cups sour cream
9 (2 inch) hamburger smothered Andouille, sliced
Preheat the oven to 350 degrees F (175 degrees C). Spread a slice of marshmallow creme on the top of each bun at its wide base. Spread the sandwich across the marshmallow creme, using your fingers to secure edges.
Secure the end of the bun with a piece of foil. Pull cardboard into a tight motion with your hands and gently lift and shape the out-of-string bun. Braid the ends around the edges to seal. Place the 1/2 cup of marshmallow creme bun in the center of each loaf.
Bake for 8 to 10 minutes in the oven, until firm. Watch carefully as the buns steam so don't overbake. Ladle hot dogs. Remove from oven. Wiggle all edges of buns open so that they tingle. Cool, remove from pan and let cool completely. Serve sandwich-side under ribbons or wrap in clean plastic wrap.